Homemade Hot Madras Curry Powder

This hot madras curry powder is curry powder in the true sense of the word. Most of the spice mixes I developed for this blog are garam masalas. These are based on authentic blends of warming spices such as black peppercorns, cumins and cinnamon that are added to curries and other recipes to give them that delicious flavour boost.

Curry powder is essentially the same idea but usually a few other ingredients such as chilli powder, onion and garlic powder, turmeric and even flour are added to the mix to make it much easier to make a curry. Some brands add flour as it is a lot cheaper than spices so they make a bigger margin.

Commercially prepared mixtures of curry powder date back to the 18th century when spice blends were prepared by Indian merchants to sell to returning British army and government officials at the end of the British Raj. Madras curry powder is still one of the most popular spice blends available in shops here in the UK.

Back then, returning British citizens wanted to be able to recreate the Indian dishes they had enjoyed so much while in India. In fact, the first UK curry restaurant chefs used imported curry powders to create their dishes. Many of the whole spices used in the curry powders just weren’t available in the shops of the day.

You can use this blend whenever hot curry powder is called for in a curry recipe. I like to use fresh onions, garlic and vegetables when I cook my curries so I leave these dried products out of my curry powders. Many companies still include them though.

If you love spicy madras curries, this is the curry powder to use!

Roasting cardamom pods. You can also just roast the seeds.

Be careful not to burn fennel. It cooks quite quickly.

Fenugreek seeds pop all over the place when roasting.

These have a similar flavour to fennel seeds. Break them up a bit before grinding.

You can also use dried curry leaves. If using fresh, wash them thoroughly before drying them in the pan.

Peppercorns don’t really need to be roasted but I do it anyway.

Roast lightly until you can smell the magnificent aroma.

Mustard seeds are a nice addition!

These bay leaves are from the cassia tree and taste a lot like cinnamon.

Freshly made curry powder with my GitaDini spice dabba in the background.

Some of my South Indian friends have this made from India and store it till their next visit. I always envy them but never thought to try my hand at it. This looks like a great recipe. I didn’t know they added star anise, that’s new to me.

This is one I am definitely going to try out. I love Indian and your site has so many good recipes. I try to make all my own blends so I’m excited to check this one out. It’s been tough to find fresh curry leaves, but a new Indian market opened nearby… so off I go!

Hi Dan I just love all your curries,I’ve made quite a few.I never realised that Indian restaurant’s used a base curry,how easy now to prepare fantastic curries.now getting back to the curry leaves I went to my local Indian store and they informed me that they cannot import them into the country.can I substitute the leaves with anything else.thanks for sharing your beautiful curry recipes.Tommy.

Hi Master Dan, I was just concerned about the 3 tbps fenugreek; can you confirm that this is the proper proportion? I ask because I know fenugreek has a very strong aroma/taste and I didn’t want to get fenugreek overdose… lol

It’s good you asked. It is only 2 tablespoons fenugreek seeds. When they are ground, it is about a tablespoon of powder. By all means, use less or add it at the end to taste. It can be quite bitter and strong.

Thanks for the question. The ground spices should last for about two months. The spices will lose flavour once ground though. Also, the aroma goes much quicker. When possible, I make it just before using but this usually is not the case. I make large batches and use them as needed and try to use within a month or two.

Want to thank you for a great recipe. Have tried it a few times and like it a lot. However, in the beginning I learned to make the Madras including nutmeg and ground cloves. They both add a pleasing aroma to the mix. Do you exclude them for some special reason?

Thanks for that. I have made lots of spice blends with cloves and nutmeg. This recipe doesn’t have them in but there isn’t any reason why they shouldn’t be. Perhaps I’ll add them next time. I’m always experimenting with my recipes.

Hi Dan, I made your base sauce at the weekend but I didnt put lid on while it was simmering. Consequently the sauce has the consistency of a ver thick Dhal. Can I water this down with anything when making my madras please?.

Hi dan,
I have made a few of your recipes and they are fantastic. I was going to make a vindaloo and need to make the curry powder how much powder will this recipe make as i dont want to make too much and have it go to waste.

The recipe makes 27 generous tablespoons or about 2 1/2 cups. It will keep in an airtight container in a dark location for about 3 months. The flavour and aroma will be much stronger when first made though. You could halve or quarter the recipe.

Hi Dan,
I love your work and have been cooking your curries for a couple of years. Fantastic. I will be making your Hot Madras powder this weekend and am wondering about turning it into a paste.. would that work and if so how to do it? and how long will it last?
Many thanks
Caroline

Thank you very much. I often turn spice blends into a paste. It is a good way of preserving them. Place the powder in a frying pan over medium heat. Add a 50/50 mixture of vinegar and water until it becomes a paste. Scoop it into a sterile glass jar and keep in the fridge.